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Egg Roll in a Bowl Recipe

Egg Roll in a Bowl Recipe
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★★★★★

5.2 from 12 reviews

This Egg Roll in a Bowl recipe offers a delicious, low-carb alternative to traditional egg rolls by combining ground turkey, fresh vegetables, and flavorful seasonings into a warm, comforting skillet dish. Perfect for a quick weeknight dinner, it captures the essence of classic egg roll flavors without the wrapper, making it a healthier and gluten-free option.

Ingredients

Scale

Protein and Oil

  • 2 tablespoons olive oil (divided)
  • 1 pound ground turkey

Vegetables

  • 1 small sweet onion, finely diced
  • 1 cup shredded carrots
  • 3 garlic cloves, finely minced
  • 1 teaspoon finely minced fresh ginger
  • 1 small head cabbage (about 8 cups shredded)

Liquid and Seasonings

  • ¼ cup chicken broth
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon toasted sesame oil

Optional Toppings

  • Cooked white rice
  • Green onions (green parts only, thinly sliced)
  • Toasted sesame seeds
  • Sriracha mayo

Instructions

  1. Cook the turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring occasionally, until it is almost cooked through, about 5 to 6 minutes.
  2. Sauté onions and aromatics: Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil along with the finely diced sweet onion. Cook the onion for 3 to 4 minutes, stirring occasionally until softened. Then add the shredded carrots, minced garlic, and minced ginger. Cook for an additional 2 minutes, stirring frequently to combine the flavors.
  3. Deglaze and add liquids: Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan. This adds extra flavor to the dish.
  4. Add cabbage and seasonings: Stir in the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Mix thoroughly to evenly distribute the seasonings.
  5. Simmer with lid on: Cover the skillet and reduce the heat to medium-low. Let the mixture cook for 12 to 15 minutes, or until the cabbage reaches your preferred tenderness. Stir occasionally if desired.
  6. Finish with sesame oil: Remove the skillet from heat and stir in the toasted sesame oil to enhance the dish’s nutty flavor.
  7. Serve and garnish: Serve the egg roll in a bowl over cooked white rice if using. Garnish with thinly sliced green onions, toasted sesame seeds, and an optional drizzle of sriracha mayo for a spicy kick.

Notes

  • For a vegetarian version, substitute ground turkey with firm tofu or tempeh and use vegetable broth instead of chicken broth.
  • Shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
  • Use tamari for a gluten-free option instead of soy sauce.
  • Adjust the amount of sriracha mayo or omit it for a milder dish.
  • This recipe stores well in the refrigerator for up to 3 days and can be reheated on the stove or microwave.

Nutrition

Keywords: egg roll in a bowl, ground turkey recipe, low carb egg roll, gluten free dinner, quick weeknight meals, healthy Asian recipe

Find it online: https://cookwithruby.com/egg-roll-in-a-bowl-recipe/